Hot Honey Pickled Red Onions (Printable)

Sweet, tangy onions with honey's warmth and vinegar's bright kick.

# What You Need:

→ Vegetables

01 - 1 large red onion, thinly sliced

→ Brine

02 - 1 cup apple cider vinegar
03 - 1/2 cup water
04 - 2 tablespoons hot honey
05 - 1 tablespoon granulated sugar
06 - 1 1/2 teaspoons kosher salt

→ Spices & Aromatics

07 - 1 garlic clove, sliced
08 - 1/2 teaspoon red pepper flakes
09 - 5 whole black peppercorns

# How To Cook:

01 - Place sliced red onions into a clean 2-cup heatproof jar. Add sliced garlic, red pepper flakes, and peppercorns on top.
02 - Combine apple cider vinegar, water, hot honey, granulated sugar, and kosher salt in a small saucepan. Heat over medium heat, stirring occasionally until sugar and salt completely dissolve. Bring to a gentle simmer.
03 - Carefully pour the hot brine over the onions in the jar. Ensure all onions are completely submerged in liquid. Press down with a spoon if necessary to fully cover onions.
04 - Allow jar to cool to room temperature uncovered. Cover tightly with lid and refrigerate for at least 1 hour before serving. For optimal flavor development, marinate overnight.
05 - Keep refrigerated in a sealed container. Properly stored, pickled onions will maintain quality for up to 2 weeks.

# Expert Tips:

01 -
  • They transform even the most basic weeknight dinner into something that feels intentional and special
  • The sweet heat balance is addictive, and you'll find yourself putting them on everything from avocado toast to ice cream
  • They keep for weeks in the fridge, making meal prep feel like you're always one step ahead
02 -
  • Hot honey can vary wildly in heat level, so taste your brine before pouring and adjust with more honey or hot sauce if needed
  • These onions actually get better after a few days in the fridge, so don't be afraid to make them ahead of time
03 -
  • A mandoline creates perfectly uniform slices that pickle evenly, but careful with those fingers
  • Warm the jar slightly with hot tap water before adding hot brine to prevent any cracking from temperature shock

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